South-of-the-Border Soup Recipe

Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 10 minutes
Cooking time: 15 minutes

1 1/2 cups dried pinto beans (soaked)
15 ounces diced, canned tomatoes, undrained
1 small onion, quartered
2 cloves garlic
1 tablespoon olive oil
4 ounces angel hair pasta, broken into 1" pieces
1/2 lb. pork tenderloin, trimmed of fat and cut into 1/2" pieces
6 cups low-sodium chicken stock
Salt to taste
Freshly ground black pepper
Chopped, fresh cilantro for garnish

In a 4-quart pot, combine the beans with their soaking water, cover the pot
and simmer very slowly for 30 minutes. Add salt, then simmer for about 1
hour, until the beans are soft. If the water starts to run dry, add enough
water during the cooking to keep the beans covered. In a food processor,
combine the tomatoes, onion and garlic. Process until smooth. In a heavy
soup pot, heat the oil over medium heat. Add the pasta and pork and cook,
stirring occasionally, until the pasta starts to turn golden, about 5 to 7
minutes. Add the beans, tomato mixture and the chicken stock. Increase the
heat to medium-high and bring to a boil. Cook uncovered, until the pasta is
al dente, about 5 minutes. Season with salt and pepper. Ladle the soup into
6 bowls and garnish with the cilantro. Serve immediately.


Nutrition Facts Serving Size: 1 1/2 cups Calories 299 Protein 23 g Total
Carbohydrate 40 g Dietary Fiber 14 g Sodium 254 mg Total Fat 6 g Saturated
Fat 2 g Percent Calories from Fat 17% Percent Calories from Protein 30%
Percent Calories from Carbohydrate 53%

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